Filtration removes what does not belong in the product. With honey, however, the question is not how finely you can filter but how finely you should.

Coarse straining is enough

The honey runs from the extractor through a strainer, usually double: a coarse one for wax lumps and a finer one for small particles.

That removes what does not belong and leaves the pollen in place.

Why not finer

This is the point that matters. Very fine filtration removes the pollen grains — and with them the trace of geographical origin.

In such honey the origin can no longer be demonstrated. For a producer competing on origin and traceability that is not an improvement but a loss.

Over-filtration is viewed with suspicion in many countries for this reason.

Clarity comes from settling

What makes honey clear is not finer filtering but resting. In a settling tank everything lighter than honey rises to the surface and is skimmed off.

Giving time does what a fine filter does, without removing the pollen.

Materials

Stainless steel or food-grade plastic. Galvanised metal and untreated steel are unsuitable; honey is acidic.

With other products

• Wax: Filtered when melting to remove dirt and cocoons
• Propolis extract: Filtered to remove plant material
• Pollen: Not filtered but sieved and blown

Cleaning

Strainers are where most remains and are most often forgotten. Warm water, dry completely, no detergent residue.

Residual honey goes mouldy and becomes a source of contamination next season.